No Knead Artisan Bread

In a large bowl combine all ingredients until everything has come together and is well combined. The dough will still look a little ragged. Cover the bowl with plastic wrap or a kitchen towel and let the dough rest for 20 minutes.

To preheat the oven, touch Convection Bake nine times until 445°F is displayed in the window. Press Start/Set.

Remove the plastic wrap, going around the dough 4 or 5 times, gently pull the dough from the side and fold it over into the centre, until you’ve gone around the whole ball of dough. Cover the bowl and let it rest for 30 minutes or until it’s doubled in size.

Turn out dough onto a lightly floured surface. Using the same technique as earlier, gently pull the dough from the side and fold it over the centre, do this 8-10 times until a ball begins to form. Pinch the centre of the dough ball to seal the seam and then place it seam side down on a large piece of parchment paper. Cover the dough and let rise for 20 minutes. Dough is ready when it bounces back when poked.

While dough is resting for the last 20 minutes, place a steel pot in the oven.

Carefully remove the hot pot from the oven. Cut 2-3 slits in the top of the dough using a sharp knife. Lift the dough using the parchment paper and place both the parchment and dough ball into pot. Cover the pot with the lid and bake for 20 minutes. After 20 minutes, remove the lid, lower the temperature to 425°F and continue to bake for another 25 minutes or until the crust is golden brown. Turn off the oven and allow the bread to cool in the oven by cracking open the door slightly, let it cool for 15-20 minutes. Remove from the oven and let cool on a wire rack.